Tag: Rice

If you have got everything prepared, this recipe takes less than 7 minutes to cook perfect Shrimp Fried Rice, of course Thai style. What makes Thai fried rice different from other Asian fried rice is the onions we put in the beginning, Thai sweet chilli sauce to give it a bit of sweetness and the chilli paste which is made in a special way. In Bangkok, I like Shrimp fried rice from 2 places,

1. Mango Tree Restaurant at Suvarnabhumi International Airport and
2. Took Lae Dee food KIOSK at food town near Sukhmvit Road. Now the best things about this KIOSK are it is 24/7, always full, cheap, have all day breakfast and they cook live in front of you using quality fresh ingredients. So the cooking and cutting station is in the middle and it is surrounded by an oval shaped common table with hi chairs for customers. everything is cooked live and served directly from the wok. So I saw the lady making my order and from there I got this recipe which I am sharing with you.

There are many ways of making Mutton Pulao but this is my very own recipe and whenever i make it everyone loves it. The tender pieces of mutton and aromatic basmati rice cooked in mutton stock and spices gives a very mild and royal taste to this dish.

Pilav or Pulao is originally the feed of Mughal emperors so it has to be royal. My trick of making the perfect rice is adding 1 cup less stock than required, this keeps the rice in shape and dont overcook them. The meat is cooked 90% in yakhni and 10% in the process of making pulao. This prevents the meat from getting mixed in the pulao. If you have chosen the best kind of meat (20% fat and 80% lean), the best of Basmati rice and spices, and cooked everything to perfection, and added everything at the right time, then there is nothing better than this. ❤

In a cooking pot combine all the ingredients for stock/ yakhni and cook covered. If using pressure cooker cook for 1 hr, if using normal cook pot cook for 2 hours.

Remove the lid carefully and check if the meat is 90 percent cooked.

Heat oil in a separate pan and fry onions until they are brown. Add ginger and garlic and fry further for a minute. Take out the meat pieces from the stock and add them to the onions and fry. Add all the whole spices and other spices and mix. Add yogurt or tomatoes and let it cook covered for 15 minutes. Add a splash of stock whenever needed and let it simmer.

When the masala is cooked add 7.5 cups of stock (strained) and bring it to a boil.

Add soaked rice and cook on medium high heat. When rice starts soaking yakhni and very little yakhni remains, place a griddle (tawa) under the cooking pot, cover the cooking pot and cook for 15 minutes on low heat.

Open the lid and gently stir the pulao and serve hot with raita and salad.

A delicacy of Islamabad, Pakistan, famous among all Pakistani around the globe, Saver Pulao has a unique Spicy flavour and aroma but its very mild and extremely flavorful. Apart from deep frying the chicken and some spices, it is as simple as normal pulao.

Ayesha’s Kitchen

Ingredients:

1.5 kg chicken cut into Pulao cut

3 standard cups rice

7 cups water

2 tbspns fresh ginger juliennes

1 large onion (sliced)

2 large tomatoes

Some chopped green chillies

Some green chillies

Salt to taste

1 cup oil (for pulao)

Some oil for deep frying the chicken

GARAM MASALA FOR STOCK

2 tbspns saunf (fennel seeds)

2 tbspns coriander seeds

1 bay leaf

GARAM MASALA FOR PULAO

1 tspn zeera (cumin seeds)

2 -4 cloves

A piece of cinnamon

2 black cardamoms

2 green cardamoms

Procedure:

-Soak the rice for 30 minutes.

-Meanwhile, In a thick bottomed pan, put chicken pieces, garam masala for stock, salt and water and boil until the chicken is 75% cooked (changes the colour and remains in shape) and smells like spicy stock.

-Take out the chicken pieces from the stock and deep fry until they are light golden. Then keep aside till needed.

-Strain the stock and discard the residue. We will need 6.5 cups of this stock for 3 cups of soaked rice.

-Now in a separate pan (deep and good for cooking rice), heat oil and fry onion. When they start getting the colour, add ginger juliennes and Garam masala for pulao and fry until the onion gets golden brown.

-Now add tomatoes and cook on medium high flame until they are soft. Now add fried chicken and mix. Cook uncovered until the tomatoes are mashed up.

-Add the stock and bring it to a boil. Then add the soaked rice (after taking out the water they are soaked in already) and give it a gentle stir. When the rice starts to absorb water cover it with the lid and cook on low heat until the rice is done and no water remains.

-Boil water and add soaked rice. Bring it to a boil and when they are just cooked strain them. Discard the water and keep the rice in the pot.

-Add some more salt, omelette cut into fine pieces, grated carrots and spring onion to the rice in the pot. Splash some soy sauce and cook covered on low heat for 5 minutes. Stir and serve with any curry you want.

Sindhi Biryani is one of the mos popular type of biryani in town after Bombay Biryani and Karachi Biryani & I like it the most as it is not very spicy and it is very aromatic. It is a special delicacy of Sindh Province, Pakistan and one of the popular dish in Pakistani home cooking as well ……. Try and fall in love with it ..

Ayesha’s Kitchen

Ingredients:

4 cups basmati rice

2 kgs mutton chops

4 big potatoes cut into thick wedges

6 onions

2 cups water

4 tomatoes

250 gms yogurt

4 bayleaves

8 big cardamoms

2 green cardamoms

1 tbspn peppercorns

1 tspn cloves

2 tbspns crushed ginger

1 tbspn crushed garlic

Salt to taste

2 tbspns red chilli flakes

1 tspn cumin seeds

Some mace and nutmeg

8 dried plums soaked in warm water for 5 mins

2 tbspns kewra essence

1 bunch coriander chopped

1 bunch mint leaves chopped

4 pieces cinnamon

1 tbspn heap full of garam masala

3 lemons (cut into slices)

Some yellow food color

1 cup oil

Procedure:

-Heat a cup of oil and fry onion until they are really golden and crunchy.

-Take them out in a plate for later use. ( reserve ¼ onion = 2 onions for later use)

-Turn off the flame and add all the spices except garam masala in the hot oil and let it splatter. Now add garlic and ginger and mix. Turn on the flame again and add meat.

-Stir fry meat and add salt.

-When the meat begins to get grey and a bit cooked add water and give it a boil.

-Meanwhile crush the larger portion of onion in mortar and pestle and mix the paste with yogurt. Mix in half of the chopped coriander and mint leaves and garam masala powder and add this to the boiling meat and let it cook on low heat for 30 – 35 minutes or pressure cook for 2 whistles and then add potatoes and cook on medium – high heat covered until the water evaporates, potatoes are tender and masala is formed. Now add soaked dried plums and mix.

-Boil rice to 3/4th strength and discard the starchy water or you can do what I do. Cook rice in rice cooker (very easy method).

-Now in a separate deep cooking pot lay a layer of rice then some sliced tomatoes, then half of the meat curry then some lemon slices some chopped coriander and mint leaves and then repeat the whole order of layering again putting coriander, mint and green chillies on the top. Drizzle some kewra essence and ome yellow food colour and cook covered on low heat for 5 minutes (if you have cooked rice in a rice cooker) and for 15 minutes (if rice are boiled in a vessel to 3/4th strength).